A hearty stew, with a medley of fragrant spices that is surely going to warm your soul and stomach!
(more…)

The Black Rice from Veneto & the Truffle Scented Oil had come all the way from Italy. Since then I have been trying to figure out the best way to use them, for this product is luxury for me. If possible I would save it & not use it at all, that way I would always have it:-).

(more…)

We have a very dear friend who has helped me invigorate my kitchen with a very steady supply of Rosemary. He owns two big bushes, & all I have to do is call him to get a bagful of fresh Rosemary. Who can resist cooking with fresh herbs as aromatic as Rosemary?

(more…)

Update: (June 13th, 2009) – This was one of the winner recipes in the Pasta Sauce contest sponsored by Foodbuzz & Buitoni! (Read about it).

Thanks to the Foodbuzz’s Tastemaker program that I got these awesome Buitoni’s Wild Mushroom Agnolotti delivered to me.  These are “generously filled with fresh portobello & crimini mushrooms, imported Grana Padana & Parmesan Cheeses & fresh roasted garlic.” Actually I cannot wait to buy more of these! I am not usually a big fan of filled pastas, but this did beat anything around. These were just delightful, bursting with the earthy tones of mushrooms & garlic. The mushrooms  & the roasted garlic were really some serious business here, &  unbelievably delicious. I could just eat them boiled.

(more…)

Even though Fall has officially made its entry here, the summer colors are still dominant. The morning and evening air is sure cool and crispy but gets pretty warm during the day. The markets are still displaying abundance of summer fruits, the color and texture of which are tough to resist. The maples leaves are confused to whether it is time it should turn red or still be green.

But it is definitely pleasant and the drone of the air condition is almost gone. And it is very very nice to sit outside in the yard in the evenings… and relax, watch the kids frolicking in high spirits.

Talking of spirits… I decided to add some to my fruit salad this time. Nice change to the already delicious fruit mix. There is no rule to what fruits you can add, just toss in whatever you personally find sensational. I have only written about what i used this particular time. I always use nuts whenever I make a fruit salad, any kind of nut. Clementines and berries would have been a lovely touch to this, but I did not have any at hand. But I did use fresh juicy figs. Figs have just awesome color, texture and taste. This actually turned out to be a great refreshing  dessert for us – a well balanced harmony of color, taste and flavor.

This is being sent to real Epicurean’s “In the Bag” for ITB September: Fruit and Nuts

Ingredients:

1. 1 Nectarine chopped
2. 1 Plum Chopped
3. 1 Apple Chopped
4. 6 Fresh Figs vertically sliced
5. 1 Banana chopped
6. 6 Strawberries (Slice 4 and Leave 2 for garnish)
7. 5 tablespoons Pecans ( may be substituted with walnuts)
8. 2 tablespoons of Raisins
9. Pinch of Fresh Rosemary
10. 1 teaspoon Lemon juice
11. A Splash of Peach Schnapp (Liqueur)
12. 2 teaspoons Clover Honey
13. 1 tablespoon sugar
14. 1″ Ginger grated & the juice squeezed out to be used.
15. A Pinch of Sea Salt
16. 4 tablespoons Heavy Creme (or readymade Cool Whip)

Preparation:

Chop all the fruits except the figs and toss together in a bowl along with the nuts, rosemary, sugar, & salt.

Whisk together ginger juice, lemon juice, & honey and stir it in the fruits. Add a splash of Peach Schnapp. Cover the bowl tight and shake the bowl for about 7-8 times. This makes the fruits release their juice. The juice at the end of the salad is the best part. Now add the figs. Cover & chill it for atleast 1/2 hour. Serve Cold.

Beat the Heavy Creme till it forms soft peaks. Layer fruits with creme in individual glasses. Top with strawberries. Serve Immediately.

Note:   Use gently ripe fruits, not the fruits which are rock hard!

            I sometimes substitute the Creme with Vanilla/Peach Icecream, or Vanilla Icecream with  a drizzle of Peach Schnapp. Do use your favorite.